Sweet potato soup with kidney beans

Ingredients for 4 servings:

• 1 large sweet potato(s) (approx. 400 g)
• 2 potatoes (approx. 150 g)
• 1 can kidney beans (400 g)
• 1 ½ liters vegetable broth or chicken broth
• ½ vegetable onion(s)
• 2 garlic cloves
• 2 pieces of ginger (10 g)
• 1 tbsp tomato paste
• 1 piece(s) sugar cube
• 1 tbsp apple cider vinegar or other fruit vinegar
• salt and pepper
• nutmeg
• Paprika powder
• ½ tsp turmeric
• ½ tsp curry powder, green (masala)
• ½ tsp caraway powder
• 1 ½ tbsp olive oil
• a few stalks of parsley, flat
• Vienna sausages, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

hearty – party-friendly

Peel the potatoes and sweet potatoes and cut into chunks. Peel and roughly dice the onion. Peel and dice the ginger. Peel the garlic cloves and crush them with the palm of your hand. Drain the kidney beans in a sieve, rinse with cold water, and set aside. Heat the olive oil in a tall pot. Lightly fry the onion and all the diced potatoes. Add the tomato paste and, when the aroma is sufficiently roasted, pour in about 3/4 of the vegetable or chicken stock. Add the garlic, ginger, and all the other spices and cook the potatoes until soft. Top up with a little more stock if necessary. When the potatoes are soft, remove the soup from the heat and puree finely with a blender. Then return it to the stovetop and add the kidney beans. Add more stock until the desired consistency is reached. Season to taste and finally add chopped parsley. Serve the soup hot with fresh farmhouse bread. If you like, you can also add diced sausage.